Chicken noodle soup

Chicken noodle soup

SERVES 4 • PREP 10 mins (doesn't include making stock) • COOK 20 mins

A tasty broth is an essential part of this soup - and it is quickly made fragrant by letting it simmer with a few Chinese flavourings.

1.3 litres/ 2 ¼ pints chicken stock (for homemade see recipe below)
2 star anise
3cm piece fresh root ginger, sliced (no need to peel)
2 garlic cloves in skins, bruised
2 bok choi (or 200g packet)
85g/3oz medium egg noodles
4 spring onions, finely sliced
100g/4oz cooked chicken, pulled into very thin shreds
splash soy sauce
handful basil leaves
1 mild plump red chilli, seeded, finely sliced

1 Pour the stock into a medium saucepan. Add the star anise, ginger and garlic and gently simmer without boiling for 10 mins, so the flavours mingle.
2 Meanwhile, trim the ends from the bok choi, separate the leaves, then roll them up lengthways like a cigar, a few at a time. Shred very finely across with a sharp knife (both green and white parts), then put in a steamer. Steam over simmering water for 2 mins.
3 While the bok choi steams, remove and discard the 3 flavourings from the stock with
a slotted spoon. Drop the egg noodles into the stock, stirring to separate, then simmer
for 4 mins until tender. Throw in the spring onions and chicken, then season to taste
with a splash of soy sauce. Ladle into bowls and scatter over the bok choi, basil leaves
and chilli.
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PER SERVING 132 kcalories, protein 19g, carbohydrate 5g, fat 4g, saturated fat 1g, fibre 1g, sugar 3g, salt 1.08g


The ultimate chicken stock

Makes 1.3 litres/ 2 ¼ pints • PREP 10 mins • COOK 1 hr

about 1 kg/2lb 4oz chicken pieces, such as 2 legs, 4 drumsticks
1 tbsp sunflower oil
1 medium onion, roughly chopped
1 carrot, cut in thick chunks
2 bay leaves
3 fresh thyme sprigs

1 Cut the chicken legs in half at each joint. Heat the oil in a saucepan. When hot, add all the chicken pieces. Fry over a fairly high heat for about 10 mins. Remove and set aside.
2 Tip the onion and carrot into the pan, then turn the heat down and fry for 3-4 mins until tinged brown. Stir in 1.5 litres/ 2 ¾ pints boiling water, scraping the bottom of the pan as you pour. Bring to a simmer, then return the chicken to the pan. Add the herbs, salt and pepper to season. Simmer, with the lid half covering the pan, for 45 mins without boiling, skimming off any surface froth.
3 If time allows, let the stock cool before straining, or strain straight away by setting a colander over a bowl and tipping in the contents of the pan. Strain again through a fine sieve. Use immediately or chill and use within 3 days (or freeze).

PER SERVING 23 kcalories, protein 3g, carbohydrate 1g, fat 1g, saturated fat none, fibre none, sugar 1g, salt 0.19g